Who says vegans go without?

This could quite possibly be the best dang burger I have ever encountered.

Seriously.

Its made with my new favorite vegan burger patty by Gardein. It can be found in most supermarkets but for sure at the local Whole Foods.

I built this burger by first lightly toasting some locally made foccacia rolls. Then, I spread a mix of veganaise and dijon mustard and topped it with an herbed spring mix. The patty came next covered in a heavenly maple chipotle sauce. The final flourish is onions, carefully caramelized with olive oil and fresh garlic.

The result is truly special and is bursting with sweet, savory goodness.

I have never been overly thrilled with restaurant veggie burgers as they always seem like an afterthought just thrown on the menu to appease a few "picky" customers. This burger is proof that in the time it would take you to drive to your favorite restaurant, you could have a compassionate meal that satisfies on so many levels. It was also made from mostly store bought ingredients making it easy to put together without a lot of fuss.

So get creative!

Lindsey

Meet your Water

This is an amazing film that highlights just how much our lifestyles impact the resources we are bound to.

Colorado River: Running Near Empty

While watching this, I couldn't help but think that of the 1% (seriously, of all the water on earth, that is all that is useable) of available ground water on earth, 70% goes to supporting feed crops and animal agriculture, leaving a mere .08% of the total water on earth for domestic use.

If you want to see the Colorado reach the sea, think about your diet. It takes 2500 gallons of water to produce one pound of beef. It takes 60 gallons to produce a pound of sweet potatoes. It is a simple way to have a profound impact.

Enjoy!

Eat This!

Just Peachy Summer Pie

Thanks to the bounty of the local market, I have delicious Arkansas peaches everywhere! For just 5 dollars, I came home from the market with almost five pounds of the juicy wonder fruit. Since, I can't possibly eat that many peaches, it was time to make pie. I made a quick cheater version of a recipe I found on epicurious.


Just Peachy Summer Pie

Crust
1 Store bought frozen pie shell
1 Store bought refrigerator pie crust

Make sure your pie crusts are vegan. Read the label and quick check the allergy info...if it says eggs or milk it certainly isn't vegan. Acceptable pie crusts are made with vegetable shortening in place of lard. These are available at any regular grocery store so no need to make a special trip!

Filling

2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches (a mix of white and yellow is nice if you have it)
2 tablespoons nondairy milk (almond, soy, etc.)

Put it Together

Mix the brown sugar, cornstarch, lemon juice and spices in a medium size bowl. While that's marniating, bring a large pot of water to a boil. Drop your peaches in 3-4 at a time and boil for 1 minute. Immediately transfer to an ice water bath and repeat with remaining peaches. Once your peaches have been bathed, peeling them is a breeze! The peel slides right off. Slice the peaches and place in the bowl with the sugar mixture. Stir and allow to sit for 30 minutes while the juices form.

Preheat oven to 375 degrees. Pour peach mixture into frozen shell. Roll out one refrigerator crust and cut slices to form lattice top. Use a ruler if you are Martha Stewart anal. Lay strips across the top of the pie forming a weave pattern and crimp the edges. Brush the top with the nondairy milk to ensure a golden brown top.

Bake pie at 375 degrees for 1 hour and twenty minutes, covering with foil if the top browns too quickly. Turn off oven and allow pie to sit in oven four an hour to thicken. Let cool to room temperature before serving.

Cut into wedges and serve with nondairy ice cream. So Delicious coconut milk ice cream is to die for and is pretty easy to find.

Enjoy!

Just think about it...please.

I know that people quickly shut down when they see these type of videos. I know they are hard to watch and no one wants to acknowledge that these things are in fact happening everyday to support our preferences.

Please take the time to watch this and if nothing else, be an informed consumer. It isn't over the top crazy radicals, but it is a deeply touching story about a few lucky baby cows and the remarkable program that saved them.

Please, watch it.




If you would like to make a donation to the Gentle Barn, you can do so here. Individual membership is only $25 per year.

Tasty Vegan "Chicken" Pot Pie

I know it's 100 degrees outside. I know its the middle of summer. I know I should be eating a salad. But when you get a craving for comfort food, nothing hits home quite like Pot Pie. This version is taken from the Ellen show and man is it good. Easy too. Go ahead...you know you want to try it!

Vegan Pot Pie

1.5 T olive oil
2 cups diced onion
1 cup diced celery
1 tsp. minced garlic
4T organic all-purpose flour

1 10 oz bag frozen carrots
1 10 oz bag frozen green peas

2 cups “chicken” chicken stock or strong vegetable broth
2 cups diced “Gardien” chicken scallopini (in the freezer section)
1 package Pillsbury pie crust (The refrigerator roll-out kind is vegan. Just be sure to check your labels)
Melted vegan butter as needed

Using a small stock pot, heat olive oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.

Add remaining vegetables and Gardien and stir.

Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little melted butter. Place filling in ramekin and top with pie crust.

Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown. Makes 4, 7 oz. pies.

And yes. I do still put my initials on my food when time allows. : )

The Bounty of the Farmers' Market

Yesterday I woke up and walked to the farmers' market. It wasn't far and my reusable bags weren't heavy to carry. It was a little warm, but overall a huge energy expenditure was not called for. When I got there, I was rewarded for my troubles. There were stands upon stands of fresh zucchini, potatoes, onions, herbs, lettuces, peaches, blackberries and above all TOMATOES! It was a smorgasborg of good eats and I wanted it all. I settled on a few choice items and quickly went home to whip up some fresh local food. This is what I came up with as a fresh, tasty, local snack. It was heaven. So go ahead, head on out to your local market and create something tasty for yourself this week.



Lindsey's 'Dang that's good' Market Fresh Bruschetta
2 Slices local sourdough bread
4 Tablespoons Homemade Pesto (Recipe Follows)
2/3 Cup Mixed Cherry Tomatoes, halved
Pinch of Sea Salt

Toast the bread (I don't have a toaster so I broil mine in the oven) and set aside. Slice the delicious tomatoes in half until you have a nice assortment. Spread two tablespoons of homemade pesto (hold your horses, the recipe is comin') on the toasted bread. Spread the halved tomatoes over the pesto and sprinkle with salt. Devour and take pride in your green, local, sustainable snack that is also to die for!

Homemade Pesto

3 cups loosely packed fresh basil leaves
1/3 cup pine nuts or walnuts
1/4 cup vegan parmesan cheese sprinkles
3 (or more) cloves of garlic
1/2 cup olive oil
Salt and Pepper to taste
2 tablespoons fresh lemon juice

Wash basil well. Combine everything in a food processor and let it rip! Will keep in the fridge for a week or freeze to enjoy later when the basil is out of season.

Awww!

Longest Tease EVER! Without further ado: Fudgy Wudgy Blueberry Brownies

These brownies were my first (of what I am sure will be many) attempts to calm the chocolate-craving beast inside of me. I am currently wishing I could undo the knowledge that Oreos are Vegan. But that is another story.

Give these bad boys a shot. The recipe comes from the Veganomicon cookbook and could easily be modified by swapping the blueberries for strawberries or raspberries if you are feeling wild. I hope you enjoy!

The goods:
2/3 cup plus 1/2 cup semisweet (vegan) chocolate chips*
10 ounces (1 jar) blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder...get the best stuff you can find!
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

*A note on being vegan and eating chocolate: YOU CAN! Good quality dark chocolates are often made with chocolate liquor instead of milk so you are in the clear. Also, many grocery stores including Kroger (Fred Meyer for my west coast peeps) and Whole Foods carry vegan chocolate chip options. Just read the ingredients and you will surely find a safe bet.

The process:

Preheat the oven to 325 degrees and grease a 9x13 baking pan. I would also suggest lining your pan with parchment paper for easy removal since these brownies are so gooey.

Melt 2/3 cup of chocolate chips over a double boiler or in the microwave. If you have no clue what I just said, here is a handy double boiler instructional video that will teach you how to melt chocolate like a pro.

In a large mixing bowl or stand mixer, combine the blueberry spreadable fruit, soy milk, sugar, canola oil, and extracts. Mix on high until no clumps of spreadable fruit are visible, 2-3 minutes.

Sift in the flour, cocoa powder, baking powder, baking soda and salt. Stir until well-mixed, using a fork since the batter can get thick and a bit clumpy. Add the melted chocolate chips and stir until well combined.
Fold in the remaining 1/2 cup of chocolate chips and the fresh blueberries. Spread the batter into the pan. Bake for 45 to 50 minutes.

The brownies may look wet, but they are supposed to be gooey people! They are done! Take them out already!

Remove from the oven and let cool for at least 30 minutes before trying to cut and devour. To jazz these up, serve with vegan vanilla ice cream, blueberry syrup and fresh blueberries.

Enjoy!

Lindsey

Tease Please!

Here is a sneak peek of the delicious blueberry brownies I made. Yum! Recipe to follow....

Better than Takeout

I recently found myself in the mood for something tasty... I wanted something salty, exotic, filling and oh so spicy. Well, in my world ordering food from a random Chinese establishment doesn't exactly guarantee dietary faithfulness, so I set out to make my own. What I found was an amazing recipe in Veganomicon that is sure to become a weekly staple in my house.

The Pineapple Cashew Quinoa Stir-Fry was exactly what I had been craving! It was sweet and salty, nutty, filling and satisfying beyond belief. Only without that customary bloat that seems to be served along side all Chinese fare. This stir-fry used quinoa cooked in pineapple juice as the base which gave it a wholesomeness that white rice can't hold a candle to. For all those who think Vegan's will turn grey from a protein deficiency, quinoa is the healthiest complete protein out there and just one serving provides almost 60% of your daily protein needs. Enough said.

The dish is finished off with crisp bell peppers, crunchy toasted cashews, spicy chili, ginger, garlic, scallions and of course chunks of juicy pineapple. Try this out and I promise you will never go back to Go-Go China again!

Pineapple Cashew Quinoa Stir-Fry

For the Quinoa:

1 Cup Quinoa, well rinsed and drained
1 Cup Pineapple juice (NOT the syrup that comes in the can)
1 Cup cold H2O
1/4 Teaspoon soy sauce

Stir-Fry:

4 ounces cashews, raw and unsalted (check the bulk aisle at the grocery)
3 tablespoons peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced into thin rounds
1/2-inch piece fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen peas or edamame

1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 tablespoons fresh mint, finely chopped (seems strange but it gives it such a refreshing taste)
2 cups fresh pineapple, cut into bite size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
Lime wedges for garnish

Note: This would be MUCH better with fresh pineapple, but I cheated and used canned saving the juices to cook my quinoa with. Cook the quinoa a day ahead for best results.

How to do it:

Prepare the quinoa by combining all ingredients in a medium pot. Cover and bring to a boil, stirring once. Reduce heat to medium low, cover and cook 12-14 minutes until fluid has absorbed. Uncover, fluff and let cool.

Get all your ingredients prepared and within easy reach. Using a large skillet or Wok toast the cashews over low heat for 4-5 minutes until golden brown and fragrant.

Remove the cashews, and raise the temperature to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle add the hot pepper and ginger. Cook for about two minutes, then add the bell pepper and peas. Continue to stir-fry for 3 to 4 minutes until peas are bright green and the pepper is softened. Add the basil and mint and stir-fry for one minute before adding the pineapple and chilled quinoa.

In a measuring cup, combine the soy sauce, veggie stock and mirin. Pour over the quinoa mixture and stir to complete coat. Continue to stir fry for 8-10 minutes until the quinoa is very hot.

Serve with lime wedges and additional soy sauce if desired.

Enjoy!

Lindsey

We Eat Real Food #1

Lately, I have been getting a plethora of questions about why I have made the choice to go vegan. When it comes up, which can be anywhere from the cafeteria to dressing room at the mall, people look at me like I have four heads and reply, “well, what the heck do you eat? Lettuce?”

After about 9 billion of these comments in which I calmly and as humorously as possible explain the vast variety of options available, people look at me like I only have three heads and say something about how they would rather starve to death. A friend recently suggested I start carrying around a picture of a slaughtered animal in my wallet so when people ask, I can just slap it down on the table and continue on with my meal. While a little extreme and potentially awkward, I am beginning to see the value in its simplicity and may resort to it in the future.

We eat real food. Food just like you. Just without the torture and guilt thrown in (sorry, soapbox). Take for example these tasty little morsels of heaven from whole foods. When I get a craving for chocolate, I EAT CHOCOLATE. These cookies were soft and chewy and chocolaty in all the ways a chocolate chip cookie should be. In fact, these were so delicious; I ate four in one sitting. Yup. Even vegans can be gluttonous. And we eat so much more than lettuce. It just takes a bit of creativity and ingenuity.

So the next time someone you know sits down to eat a meal and is carefully perusing the menu for something suitable to their veggie lifestyle, take note that we eat real food too. And let them enjoy their meal.

Lindsey

Pancakes for Dinner!

After a long day of running, cleaning up bodily fluids that don’t belong to me and rounds of CPR all you want to do when you get home is shower and go to sleep. Unfortunately when I got home Saturday night, I was hungry so the bed was not my first stop. It was the kitchen.

It had been an exceptionally hard day and I was craving stress-relieving comfort food. I wanted macaroni and cheese, thick and gooey or a big fat plate of fries but all that was staring back to me from the fridge was a block of tempeh and a cucumber that had seen crisper days. What was a girl to do? Well, in my pre-veggie days whenever I couldn’t scrape a meal together the “Breakfast for dinner” always saved my butt. Why should this be any different? A quick Google search and I had found a vegan pancake recipe that I had all the ingredients for. 20 minutes later I had a delectable stack of sweet pancakes sitting in front of me and I was so satisfied.

I was a little skeptical about how the pancakes were going to turn out, namely whether they would have the loft or “fluff” of the old Bisquick standby, but I was delighted to find that they were slightly more dense than traditional pancakes, but in a good way. They were almost crepe like in their texture and the hint of almond extract I added gave them an extra special touch that put them over the top. They have become my new favorites and I will never go back to Bisquick again. Give them a shot this weekend. I promise you won’t be disappointed. Here is the recipe:

1 1/2 Cup Soymilk (I used unsweetened)
1 Tbs Sugar
2 Tbs Oil
1 1/3 cup All Purpose flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Extract (I used a vanilla and almond combo, heavy on the vanilla)
1-2 Tbs water, to thin batter if needed

Mix it all together in a blender or food processor and get flipping! They seem to cook quicker than traditional cakes so mind the stove people. It can be refrigerated overnight and remixed in the morning for a quick breakfast or used immediately for those late night cravings.

Enjoy!

Lindsey

New Year, New Meat: Vegan "Beef" Stroganoff

Normally the New Years Eve meal is fancy and fun. You go out to a nice restaurant, eat with friends or lovers and reminisce about the totally crap or totally wonderful year that has just passed you by. It usually leads to an evening of adult beverages and a serious hangover to start the New Year off in top shape. But this year, I had none of those things.

I was working, and the weather was drab so I spent the evening at home and was in bed by 9:30 and sleeping soundly shortly thereafter. Perhaps what led me to this deep, peaceful sleep was the AMAZING vegan “beef” stroganoff I had before retiring.

I know, I know. You are thinking there is no possible way to 1) imitate beef in any way or 2) duplicate a sinfully delicious cream-based sauce to drown it all in. I was skeptical too, but it is doable my friends and it was everything beef stroganoff should be: creamy, toothsome, filling, and oh so satisfying. I even went back for seconds.

I found the recipe at a wonderful website called Vegan Yum Yum and you can get the recipe here. The recipe gave me the opportunity to try two new vegan products as well, which I will give you my humble opinion on.

The first is Tofutti brand “Sour Cream”. While I don’t know if it can quite hold up to the good ol’ dollop of daisy name, it does quite well for a plant-based impersonator. It is creamy and thick and well, sour. Just like sour cream should be. It melted down nicely to create the rich sauce that housed my meaty goodness.

The other item new to the kitchen was Seitan. Seitan is a meat alternative that is made from pressed wheat gluten. I went with the Uptons brand I saw at Whole Foods because I liked the logo guy’s cool mustache (see below). The recipe called for plain seitan but I thought the ground beef variety would add a nice touch to my “beef” wonder dish. When it first came out of the package, it looked like brains and I have to say I was a little concerned about how the whole thing would end up. There was no turning back though. I cut it into pieces and into the pan he went, mustache and all. By the time the mushrooms were added and the tofu sour cream started melting, I knew everything was going to be just fine. The seitan was chewy, hearty and tasted very much like beef. Imagine that.

All in all it was the perfect comfort food dish for after a long day and perfect proof that vegan eating doesn’t have to be boring salads and beans day in and day out.

Happy New Year Everyone!

Lindsey